Pickled Ramps

Ramps are a species of wild onion found in wooded areas that have become sought-after by chefs and home cooks. They are available for a brief season in the spring, usually in May, depending on the weather. Sometimes referred to as wild leeks, ramps boast a strong flavor; they taste like a combination of onions and garlic. One of the best ways to preserve ramps for use the rest of the year is to pickle them. When pickling ramps, use the bulbs only; reserve the ramp leaves for pesto, ramp powder or another use. Pickled ramps can be chopped and added to a salad, pasta or pesto, or featured on a cheese and charcuterie platter.

Pickled Ramps
Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis
Active Time:
5 mins
Total Time:
10 mins
6 ounces


  • 3 bunches ramps (5 ounces each)

  • 1 cup water

  • 1 cup white wine or apple cider vinegar

  • ¼ cup sugar

  • 2 bay leaves

  • 1 tablespoon kosher salt

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon fennel seeds

  • 1 teaspoon nigella seeds

  • 1 teaspoon peppercorns


  1. Trim roots and greens from ramps; reserve greens for another use. Place the ramp bulbs in a tall, clean, heat proof jar.

  2. Bring remaining ingredients to a boil in a saucepan over medium, stirring until sugar and salt dissolve. Carefully pour brine over ramps. Let the mixture cool to room temperature, then cover and refrigerate until chilled. Reserve ramps for 2 days before using. Ramps will keep, refrigerated, up to 3 months.

Related Articles